Turn the Instant Pot ON and select “sauté” mode, adjust heat to “more”. When hot, add oil and butter. Add onion and garlic and sauté until soft and fragrant.
Add mushrooms and continue sautéing until tender, about 3-4 minutes. Add sun-dried tomatoes and Italian herbs; sauté for 2 more minutes.
Add the wine, deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Let the wine reduce for 3 – 4 minutes.
Add chicken breasts, chicken broth, salt and pepper; mix to combine. Secure the lid to the instant pot. Close pressure release valve. Select “pressure cook” and adjust cooking time to 8 minutes.
When the time is over, press “cancel”. Carefully release the pressure turning the vent to "Venting, then remove the lid. Use a slotted spoon to transfer the chicken breast to a plate. Cover loosely with foil to keep it warm.
In a mixing bowl, mix heavy cream, cream cheese and cornstarch.
Turn the Instant Pot ON and select “sauté” mode, adjust heat to “normal”. Add the cream mixture to the pot and stir until well combined and smooth. Cook for about 2-3 minutes, or until the sauce is slightly thickened, stirring occasionally. Return the chicken to the pot.
Garnish with fresh chopped parsley, if desired. Serve hot with rice, mashed potatoes, orzo, pasta or steamed veggies.